Grilled Barbecue Chicken Pizza

About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Procedures

1

To Make the Dough: In the bowl of an electric mixer, whisk together flour, salt, and yeast. Add in oil and water and mix on low speed with paddle attachment until combined. Switch to dough hook and knead on medium speed until dough clears sides, but sticks to the bottom of the bowl, 5 to 7 minutes. Turn dough out onto lightly floured surface and divide into 4 equal pieces. Transfer to a parchment paper lined baking sheet, brush lightly with olive oil, cover with plastic wrap, and place in refrigerator for at least 1 day and up to 3.

2

Melt butter in a medium skillet over medium-high heat. When foaming subsides, add onions and cook until completely softened and browned, about 10 minutes. Remove from heat and set aside.

3

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Rub chicken thighs all over with barbecue rub. Place on cool side of grill, cover, and cook until meat registers 165°F on an instant read thermometer inserted into the thickest part of thigh, 15 to 25 minutes. Remove from grill, let rest until cool enough to handle, then pull chicken meat into a medium bowl. Discard bones. Toss chicken with barbecue sauce.

4

Replenish grill with one chimney of lit coals, arranged on one side of the charcoal grate. Stretch dough out to a long oval or rectangle on a surface dusted with flour. Lightly brush dough with extra-virgin olive oil and place on hot side of grill, oiled side down. Cook until bottom is browned and crisp and top side starts to bubble, 1-2 minutes. Remove dough to plate, cooked side up.

5

Spread dough with 1/4 of the barbecue pizza sauce. Top with 1/4 each of fresh mozzarella, smoked mozzarella, onions, and pulled chicken. Place pizza on cool side of grill and cover. Cook until cheese is melted and dough is cooked through, 4 to 7 minutes. If bottom crust needs better browning, finish cooking over hotter side of grill as necessary. Remove from grill and sprinkle with cilantro. Serve immediately. Repeat with remaining dough and toppings, there should be enough for up to four 12-inch pies.

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About the Author

Sharing his love between three beautiful grills and two handsome smokers (oh, and lets not forget a wife and a couple cats), Josh has a passion for grilling and barbecue that seems to grow bigger everyday.

Starting with a bi-weekly backyard barbecue series called The Meatwave in 2004, this pastime quickly became an obsession that turned into a full fledged recipe blog a few years later. He then brought those grillmaster skills to Serious Eats in 2008, delivering the best in grilling recipes every week. Taking the plunge from backyard to pro, he started up a competition team in the spring of 2012 and quickly added the "award-winning" label to his barbecue.

At this point, Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine.

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